SPINACH AND ARTICHOKE STUFFED CHICKEN MAGIC

Every kitchen has that one recipe, the one that feels like a secret weapon. It’s the dish you pull out when you want to impress without the stress, the one that transforms a Tuesday night into something memorable. For me, that recipe is Spinach and Artichoke Stuffed Chicken. It takes the soul-warming, universally adored flavor of spinach artichoke dip and turns it into the star of the dinner plate, creating a meal that feels both incredibly decadent and surprisingly simple.

This isn’t just chicken; it’s an experience. We’re talking about tender, juicy chicken breasts, seared to a perfect golden-brown, that give way to a ridiculously creamy, cheesy, and savory filling in every single bite. It’s the kind of high-protein, flavor-packed meal that will have everyone at the table asking for the recipe before they’ve even cleaned their plates.

The Building Blocks

The magic of this dish comes from using simple, high-quality ingredients that work together in perfect harmony. You don’t need a long, complicated shopping list to create something truly spectacular.

Here’s what you’ll need to gather:

• Boneless, Skinless Chicken Breasts: (The star of the show) Look for thick, plump breasts, about 6-8 ounces each. Thicker chicken makes it much easier to cut a deep pocket for the filling.
• Cream Cheese: (The creamy foundation) Use full-fat, block-style cream cheese for the richest flavor and best texture. It needs to be softened to room temperature to mix smoothly.
• Frozen Chopped Spinach: (For earthy flavor and color) Thaw it completely and, most importantly, squeeze out every last drop of water. This is the key to a thick, not watery, filling.
• Canned Artichoke Hearts: (The tangy counterpoint) Use artichoke hearts packed in water or brine, not oil. Drain them well and give them a rough chop.
• Garlic: (The aromatic backbone) Freshly minced garlic provides a punch of flavor that powdered just can’t replicate.
• Parmesan Cheese: (For nutty, salty depth) Freshly grated Parmesan will melt much better and provide a more complex flavor than the pre-shredded kind.
• Mozzarella Cheese: (For that glorious cheese pull) A little bit of shredded, low-moisture mozzarella helps bind the filling and adds that gooey texture we all love.
• Olive Oil: (For searing) A good quality olive oil helps create that beautiful golden crust on the chicken.
• Salt, Black Pepper, and Garlic Powder: (The essential seasonings) For seasoning the chicken itself, creating a flavorful exterior.

Swaps & Alternatives

Don’t have everything on hand? No problem. This recipe is wonderfully flexible.

• For Cream Cheese: You can substitute with Neufchâtel cheese for a slightly lower-fat option, or even a thick, full-fat Greek yogurt, though the filling will be a bit tangier.
• For Spinach: Fresh spinach can be used. You’ll need to wilt a large amount (about 10 ounces) in a pan, let it cool, and then squeeze it dry just like the frozen variety.
• For Cheeses: Feel free to play around! Gruyère, Asiago, or a sharp white cheddar can be used in place of or in addition to the Parmesan and mozzarella for a different flavor profile.
• For Chicken: This recipe also works beautifully with thick-cut, boneless pork chops if you want to switch up the protein.

Gourmet Variations

Ready to take this incredible dish to the next level? These simple additions can add a whole new layer of complexity and make the recipe feel brand new.

First, consider adding finely chopped sun-dried tomatoes (the kind packed in oil, drained well) to the filling. Their sweet, intense flavor is a perfect match for the creamy spinach and artichoke.

For a touch of smoky warmth, mix a half-teaspoon of smoked paprika into the seasoning for the chicken. It adds a beautiful color to the crust and a subtle, smoky depth that is absolutely divine.

Another fantastic twist is to add a handful of crispy, crumbled bacon to the filling mixture. The salty, savory crunch is an unexpected and welcome surprise. It elevates the dish into pure comfort food territory.

Step-by-Step Instructions

This process is simpler than it looks, I promise! We’ll break it down into easy, manageable stages. Just follow along, and you’ll have a stunning, high-protein meal ready in no time.

1. Prepare the Creamy Filling

First things first, let’s create that glorious spinach artichoke filling. In a medium bowl, combine your softened cream cheese, the thoroughly squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated Parmesan, and shredded mozzarella.

Use a spatula to mix everything together until it’s well combined. Season it with a pinch of salt and pepper, give it one last stir, and set it aside. This is the heart of our stuffed chicken!

2. Butterfly and Season the Chicken

Now for the chicken. Place a chicken breast flat on your cutting board. Carefully, with a sharp knife held parallel to the board, slice horizontally into the thickest side of the breast, stopping about a half-inch from the other side. You’re creating a pocket, not cutting it in half.

Open the chicken breast like a book. Season the inside and outside of all your chicken breasts generously with salt, pepper, and garlic powder. Don’t be shy here; this is a thick piece of meat and it needs proper seasoning to be flavorful all the way through.

3. Stuff the Chicken Breasts

Evenly divide the spinach and artichoke mixture among the chicken breasts, spooning it into the pocket of each one. You might be tempted to overfill, but resist! A generous but not overflowing amount is perfect.

Fold the top half of the chicken breast over the filling to close it. If needed, you can secure the opening with a couple of toothpicks to ensure none of that delicious filling escapes during cooking. This technique is key for any great stuffed chicken, whether you’re making this or a classic like Spinach Stuffed Chicken Breasts.

4. Sear for a Golden Crust

Preheat your oven to 400°F (200°C). Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the pan, seam-side up if possible.

Sear the chicken for 3-4 minutes per side, until a beautiful golden-brown crust forms. This step is non-negotiable! It locks in the juices and builds incredible flavor, a technique that makes dishes like Marry Me Chicken so irresistible.

5. Bake to Perfection

Once both sides are seared, transfer the entire skillet directly into the preheated oven. If your skillet isn’t oven-safe, just move the seared chicken to a baking dish.

Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The filling should be hot and bubbly. The exact time will depend on the thickness of your chicken.

6. Rest and Serve

This is the hardest part: waiting. Remove the chicken from the oven and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender, moist result.

If you used toothpicks, remember to remove them before slicing. You can serve the breasts whole or slice them into thick medallions to show off that beautiful, creamy filling. The presentation is as stunning as a restaurant dish, reminiscent of the elegance found in a Ruth’s Chris Stuffed Chicken.

Complete the Menu

This spinach artichoke stuffed chicken is a fantastic centerpiece for a low carb or keto dinner. To keep it that way, serve it alongside some simple roasted asparagus, a fresh green salad with a vinaigrette, or some buttery steamed green beans.

For those not following a low-carb diet, this chicken is absolutely heavenly with creamy mashed potatoes, a fluffy rice pilaf, or some crusty bread to sop up any juices from the pan.

If you love these flavors but want an even easier weeknight option, you could try turning the concept into a Spinach Artichoke Chicken Casserole. It delivers all the same creamy goodness with less prep work. The versatility of chicken is amazing; you can stuff it with anything from spinach to Chicken Breasts Stuffed With Garlic Butter Mushrooms for a completely different experience. Or, for another simple low carb option, a Creamy Low Carb Chicken Casserole is always a crowd-pleaser.

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Spinach and Artichoke Stuffed Chicken

Amelia Chen-Morrison

Tender, juicy chicken breasts are seared to a golden-brown perfection and filled with a ridiculously creamy and cheesy spinach artichoke dip mixture. This elegant, high-protein meal is surprisingly simple to make, perfect for impressing guests or elevating a weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 580 kcal

Equipment

• Oven
• Large oven-safe skillet
• Cutting board
• sharp knife
• Medium mixing bowl
• Spatula or spoon
• instant-read thermometer
• Toothpicks (optional)
• Measuring cups and spoons
• Cheese grater

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 1 teaspoon garlic powder
• 4 ounces block-style cream cheese, softened
• 5 ounces frozen chopped spinach, thawed and squeezed completely dry
• 2 cloves garlic, freshly minced
• ¼ cup freshly grated Parmesan cheese
• ¼ cup shredded low-moisture mozzarella cheese

Instructions

 

• Preheat your oven to 400°F (200°C). In a medium bowl, combine the softened cream cheese, squeezed-dry spinach, chopped artichoke hearts, minced garlic, grated Parmesan, and shredded mozzarella. Mix with a spatula until well combined. Season the filling with a pinch of salt and pepper.
• Place a chicken breast flat on a cutting board. Hold a sharp knife parallel to the board and slice horizontally into the thickest part of the breast, stopping about a half-inch from the other side to create a pocket. Repeat with the remaining chicken breasts.
• Open each chicken breast like a book. Generously season the inside and outside of all chicken breasts with salt, pepper, and garlic powder.
• Divide the spinach and artichoke mixture evenly among the four chicken breasts, spooning it into each pocket. Fold the top half of the chicken over the filling to close. Secure the opening with toothpicks if necessary to prevent the filling from escaping.
• Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.
• Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
• Remove the chicken from the oven and transfer it to a clean cutting board. Let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a moist result. Remove any toothpicks before slicing and serving.

Notes

For best results, ensure the spinach is squeezed completely dry to avoid a watery filling. Do not skip the searing step, as it is crucial for developing flavor and a golden crust. Always let the chicken rest before slicing to keep it juicy. For variations, try adding finely chopped sun-dried tomatoes or crumbled cooked bacon to the filling, or a half-teaspoon of smoked paprika to the chicken seasoning. This dish pairs well with roasted asparagus for a low-carb meal, or with mashed potatoes for a heartier option.